Posts Tagged ‘cake’

Patty Cake (Traditional Vanilla Pound Cake)

Monday, June 6th, 2016 No comments
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This past weekend I went to a Graduation Party and a Birthday Party and several of you asked me about the cake I bought to the special events and requested the recipe — this is the cake you’ve all dubbed “Patty Cake” because I’ve been making it for 36 years and I bring it everywhere I go. We have my Auntie Vera to thank for this recipe, and I’m grateful I got such accurate measurements from her. (Wait until you see the recipes from my Grandma Mekita “ she didn’t use any measuring tools except her hands!) All my San Diego Gal Pals will easily be able to go to @specialtyproduce for all of the fresh and pure ingredients, it’s always fun to shop there for anything at all you may need and I love getting all my baking ingredients there are always fresh.

http://www.specialtyproduce.com/

Here you go!

Patty Cake

1/2 lb. of butter
2 Cups Sugar
4 Eggs
About an inch or so of a vanilla bean, scrape out all the bean specs for your cake batter and you can discard the rest (or a teaspoon of vanilla bean paste works great too, and you can still see the vanilla bean specs in your cake or you can use one teaspoon vanilla extract)
3 Cups Flour
2 Teaspoons baking powder
1 Teaspoon baking soda

1 Pint of sour cream

[1 Cup chopped walnuts Optional]

[1 Cup mini chocolate chips Optional]

Mix all ingredients in above order (when I mix the dry ingredients to the first part I alternately mix in the sour cream)

Bake in 350 degree oven for 75 minutes

I use a tube or bundt pan (grease and flour)

Enjoy!!

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Karin’s Awesome Nut Roll Recipe

Sunday, June 5th, 2016 No comments
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Sprinkle with powdered sugar and serve in 1/2 inch slices.

Sprinkle with powdered sugar and serve in 1/2 inch slices.

This is one awesome recipe you’ll want to make again and again, and while we’re still dealing with June Gloom don’t be afraid to have the oven on for this delicious nut roll.  I actually can’t stop making it for family treats for their breakfast and afternoon tea (trust me, you’ll make your parents very happy with this recipe).  Remember to get every single ingredient @specialtyproduce  / http://www.specialtyproduce.com/blog/ — I get everything I need for Karin’s Cook the Part recipes, literally everything @specialtyproduce — check out their site:  www.specialtyproduce.com.  Stay tuned, we’re going to add another awesome recipe to the site for poppy seed roll — that’s going to be Father’s Day sweet treat for Dad.  We can prepare the dough exactly as Karin has showed us which is fool proof (or we can put a little different spin on the preparation and the brush the roll with egg whites and vanilla bean specks or extract — we’ll add a few slits to the top as well).  You’ll see, recipe and photos will pop up this June for an Old World treat.  I’m off to Specialty Produce for some fresh ingredients — let’s keep on baking!

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Categories: Desserts, Recipes
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Toasting the Editor-in-Chief: Celebrating Karin’s birthday with an elderflower, orange and passion fruit cake

Sunday, November 29th, 2015 No comments
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By: Ingrid Webb

Last weekend we gathered to celebrate Karin’s birthday as a family with a fish taco feast prepared by her children. We are visiting for the holidays, so I offered to bake a cake, which has quickly become one of my specialties. The recipe calls for Edlerflower Cordial, which I’d never used before, but we brought some back with us after our last visit to our daughter’s house in England. Elderflower cordial isn’t easy to find in stores in the US, but you can get it on Amazon and possibly your local BevMo, as well as making your own.

Here’s the recipe, which I came across in Cambridge Magazine: https://www.belvoirfruitfarms.co.uk/2015/06/elderflower-orange-passion-fruit-layer-cake/Elderflower Birthday Cake

Karin’s birthday cake was my fourth time making the recipe. The recipe calls for two entire oranges pulverized and added to the batter, making the cake itself very moist and flavorful. The cake is made with almond flour which also provides a nice texture. With all the different fruits and rich creams, we thought upon first reading this recipe that it would be very sweet, but it’s not at all. It’s a very well balanced cake for adult taste buds.

The recipe calls for an Elderflower Cream, which contains passion fruit, in between each of the cake’s four layers and on the top. While passion fruit isn’t readily available this time of year, we were able to get passion fruit (along with mango for the mango salsa and rhubarb for a Strawberry Rhubarb Pie) at Specialty Produce. (If you haven’t been to Speciality Produce, it was quite a treat! What a variety and quality of produce!)

As always, the cake was a huge hit.

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Kuchen by Another Name: Quarktorte

Thursday, May 9th, 2013 No comments
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Katrin ready to put "kuchen" in the oven

Katrin ready to put “kuchen” in the oven

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by Katrin Hakenesch

Quarktorte

 I love all kinds of cakes and this one is one of my favorites. Quarktorte is not exactly a cake (Kuchen), it’s rather a “fancy cake”, a little special. My husband told Karin about my Quarktorte and that he loves it so much. This way I came to the honor to bake one for Karin and Gary and would like to share the recipe with you.

Two notes:

It is a German recipe, which calls for Quark. You can find Quark at special grocery stores like Jonathon’s in La Jolla, but it is fairly expensive compared to the very reasonable Quark you can buy in stores in Germany. In the US I substitute the Quark with Greek Yogurt and use less milk then the original recipe calls for.

The recipe is metric. I do recommend using a digital scale for measuring ingredients for baking because it is more accurate then the traditional way.

You need one 24 cm springform pan. I cover the base with parchment paper and cover the sides slightly with butter. Preheat the oven to 350 F.

Base:

160 g flour
60 g butter
60 g sugar
1 egg
1 teaspoon backing powder
1 pinch of salt

Filling:

750 g Quark or whole milk Greek Yogurt
200 g sugar
300 ml milk (with Yogurt 200ml)
150 ml canola oil
1 package Vanilla pudding powder
Juice from ½ lemon
1 whole egg
2 egg yolks beat the egg white in a separate bowl until stiff

Optional: add grated lemon zest from 1 lemon

 

Prepare the dough for the base and fill into the springform, spreading the dough over the pan and forming a little rim around it. Place in refrigerator.

Mix the other ingredients with a handheld mixer until well combined. At the very end carefully fold the egg white into the mixture. Fill into the springform and bake for 1 hour. Check during the last 20 minutes of baking that the top doesn’t darken too much. If it gets too dark, cover the top loosely with some aluminum foil. Take out of the oven and let cool before you remove the springform.

Enjoy!

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